Low Carb Enchiladas Made with Outer Aisle Cauliflower Pizza Crusts

The beauty of Outer Aisle cauliflower products is the simple versatility; we've developed our products to change lives, that means more that just sandwiches and pizzas!

This week on our recipe highlight, we made delicious low carb broccoli, chicken enchiladas.

Follow these simple steps to prepare at home:

Ingredients: 

• Organic Pasture fed chicken legs and thighs (3)
• Broccoli (one medium head)
• Baby Spinach (6 oz, pre washed)
• 5 Outer Aisle Pizza Crusts
• Almond milk (if you don't use home made almond milk you can use the brand New Barn (can be found at whole foods). All other store bought pre made almond is not the best!)
• Arrowroot starch
• Lemon juice
• Tomato paste
• Pink Salt pepper
• Ghee or coconut oil
• Basil

Directions:

Step 1:

Roast chicken legs and cut up broccoli in glass dish for 45 min with foil on top at 375 or until chicken legs are cooked through.

Step 2:

Sauté spinach in pan on stove top with a hint of ghee or coconut oil

Step 3:

Let chicken cool and take meat off the bone. Cut meat into very fine pieces. You might even want to use your hands to make it crumble.

Step 4:

Season all cooked foods with salt and pepper

Step 5: Make Enchilada Sauce

• ¼ cup ghee or coconut oil
• 3 tablespoons arrowroot starch
• 2 cups almond milk
• 1 teaspoon lemon juice
• 1 Tbsp smoked paprika
• Pink salt and Black Pepper to taste

Melt ghee or coconut oil in sauce pan. Whisk in arrowroot. Slowly add almond milk and lemon juice. Bring to a slow boil and the reduce heat to a simmer (after it thickens). Add tomato paste and smoked paprika and maybe add water if sauce gets too thick (it should be a runny, enchilada-like sauce). Season with salt and pepper and other spices to your liking. Let sauce cool.

Step 6:

Cover 9x13 glass dish with enchilada sauce (dish should be fully covered with thin layer of sauce).

Step 7:

Dry sauté pizza crust on skillet without oil. Handle carefully so they stay all intact. Dip in enchilada sauce and cover both sides of crust with thin layer of sauce. Keep covered crust in your hand (I know it's a bit messy) and fill with cooked chicken, broccoli, and spinach along the center of the crust (small hand full of each ingredient). Fold the edges of the crust so it forms into an enchilada shape and place in a pyrex dish that is covered with a thin layer of enchilada sauce. The fold needs to be on bottom.

Step 8:

Sprinkle with basil if desired and cover dish with foil. Heat at 350 for about 20 minutes or until dish is hot.

Step 9 (Optional):

Serve with homemade guacamole.

Enjoy!

MACROS (per serving - 6 total):

Calories: 342

Protein: 36 grams

Total Carbs: 15 grams

Total Fat: 11.5 grams